Winery SequercianiPugnitello
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pugnitello from the Winery Sequerciani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pugnitello of Winery Sequerciani in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Pugnitello of Winery Sequerciani in the region of Tuscany often reveals types of flavors of oak.
Food and wine pairings with Pugnitello
Pairings that work perfectly with Pugnitello
Original food and wine pairings with Pugnitello
The Pugnitello of Winery Sequerciani matches generally quite well with dishes of beef, lamb or veal such as recipes of sloth pork loin, dad's lamb mouse or traditional veal stew.
Details and technical informations about Winery Sequerciani's Pugnitello.
Discover the grape variety: Perlaut
A cross between Cinsaut and Csaba pearl obtained in 1956, registered in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Pugnitello from Winery Sequerciani are 2015, 0, 2017, 2016
Informations about the Winery Sequerciani
The Winery Sequerciani is one of of the world's greatest estates. It offers 6 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
